Catechins of Green Tea

Lunder, T. L.

doi:10.1021/bk-1992-0507.ch009

Cited by 30 publications

(9 citation statements)

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“…In most previous studies, the presence of high plasma concentrations of polyphenols was accompanied by a significant increase in plasma total antioxidant capacity (Lauder, 1992; Serafini et al. , 1998; Langley‐Evans, 2000).…”

Section: Discussionmentioning

confidence: 89%

Acute effect of nut consumption on plasma total polyphenols, antioxidant capacity and lipid peroxidation

Torabian

Haddad

Rajaram

et al. 2009

J Human Nutrition Diet

120

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Section: Discussionmentioning

confidence: 89%

Acute effect of nut consumption on plasma total polyphenols, antioxidant capacity and lipid peroxidation

Torabian

Haddad

Rajaram

et al. 2009

J Human Nutrition Diet

120

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“…The protective effect of tea extracts may be attributed to the total content of natural polyphenols present in tea leafs (23,24,29). The phenolic composition of teas has been analyzed previously (24,29).…”

Section: As Shown Inmentioning

confidence: 99%

“…We found that ethanol may serve as a carrier to make tea extracts soluble in oil. Although antioxidative activity of green and black tea has been reported (23,24), information on white, yellow, ginseng, slimming (commercial tea products claiming to reduce lipogenesis), and dark-green teas is needed. The present study was to examine the antioxidative effects of various Chinese teas on oxidation of heated canola oil.…”

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confidence: 99%

Antioxidative effect of ethanol tea extracts on oxidation of canola oil

Chen

Chan

et al. 1996

J Americ Oil Chem Soc

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There is an increasing interest in the biological effects of natural antioxidants present in teas on formation of in vivo free radicals, carcinogenesis, and atherogenesis. Teas are traditionally classified into six major groups, namely, green, yellow, white, black, dark-green, and oolong teas. The present study examined the antioxidative activity of ethanol extracts from these six major groups of teas against oxidation of heated canola oil. The oxidation was conducted at 100~ by monitoring oxygen consumption and changes in linoleic and linolenic acids in canola oil. The ethanol extracts of green, yellow, and white teas strongly inhibited oxidation of canola oil compared to butylated hydroxytoluene, probably due to the presence of natural polyphenols. In contrast, oolong teas examined exhibited only moderate antioxidative activity because of the partial destruction of natural polyphenols by semifermentation. The ethanol extracts of black, dark-green, and ginseng teas studied showed little or no protection to canola oil from lipid oxidation, probably due to the complete destruction of natural polyphenols by fermentation during manufacturing processes.

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“…The HPLC analysis showed that the yield of longjing and jasmine GTC extract was 10.1 and 7.5 g /100 g dry tea leaves, respectively (Table 1). These compounds obtained from tea possess strong antioxidant activity under the experimental conditions evaluated (12,27). The antioxidative properties of various tea ethanol extracts were previously examined and green and white tea (which is the product of unfermented tender or unopened leaf buds) extract was found to exhibit a stronger inhibition on lipid oxidation in canola oil than did BHT (14).…”

Section: Resultsmentioning

confidence: 99%

“…GTC may also offer an alternative in protecting fats and oils in foods from oxidative rancidity (12)(13). We previously examined the antioxidative activity of ethanol tea extract and found that green tea and white tea exhibited a stronger inhibition of oxidation of canola oil than did black tea and darkgreen tea (14).…”

mentioning

confidence: 99%

Antioxidative activity of green tea catechin extract compared with that of rosemary extract

Chen

Wang

Chan

et al. 1998

J Americ Oil Chem Soc

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This study compared the antioxidative activity of green tea catechin (GTC) extract with that of rosemary extract in canola oil, pork lard, and chicken fat. The GTC extract was obtained from jasmine and longjing green teas and mainly consisted of four epicatechin isomers including (−)epigallocatechin gallate (EGCG), (−)epigallocatechin (EGC), (−)epicatechin (EC), and (−)epicatechin gallate (ECG). The oxidation was conducted at 100 ± 2°C by monitoring oxygen uptake. The oxygen consumption test demonstrated that GTC extract was much more effective than the rosemary extract against lipid oxidation in canola oil, pork lard, and chicken fat under the conditions of the present study. Together with our previous study which showed that GTC extract was more protective than butylated hydroxytoluene as an antioxidant, these results suggest that GTC as a mixture of EGCG, EGC, EC, and ECG may serve as an antioxidant in processed foods.

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Catechins of Green Tea

Cited by 30 publications

References 0 publications

Acute effect of nut consumption on plasma total polyphenols, antioxidant capacity and lipid peroxidation

Acute effect of nut consumption on plasma total polyphenols, antioxidant capacity and lipid peroxidation

Antioxidative effect of ethanol tea extracts on oxidation of canola oil

Antioxidative activity of green tea catechin extract compared with that of rosemary extract

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